Broccoli, Lemon, and Parmesan Soup + Semolina Crackers

We’re celebrating Meatless Mondays with balanced, delicious meal plans. We hope you’ll join us — whether you’re vegetarian all the time or just here and there. 

Today: “Crackers, you complete me.” -Soup

Just like Thelma had Louise, Laverne had Shirley, and Romy had Michele, soup has crackers. Soup needs crackers. Now that it’s brisk enough to eat hot soup without breaking into a sweat, put a pot on to boil and try your hand at making your own crackers — you only need only 3 ingredients and a rolling pin. 

Here’s your game plan: 

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Start the soup: In one pot, boil some broccoli for 5 minutes; in another, sautée garlic with olive oil. Drain the broccoli, add it to the garlic, and season with salt and pepper. Cover the pot and let the broccoli cook for about an hour over low heat. While the broccoli’s cooking, you’ll make the cracker dough. After you mix the dough — just semolina flour, all-purpose flour, salt, and water — let it rest for 15 minutes. Use that time to set the table, tidy the kitchen, and place a baking sheet in an oven that’s preheating to 500° F. 

Next, shape the crackers by dividing the dough into 20 balls and rolling each into a thin sheet with a rolling pin (enlist helpers for this step). Bake the crackers as you roll, putting them on the hot baking sheet for about 3 minutes total.

When the broccoli is soft enough that it yields when you press it with a wooden spoon, add the vegetable stock and simmer for 5 minutes. Purée half the soup, then return this smooth mixture back to the pot along with some Parmesan cheese and lemon juice. Leave the pot of soup covered over low heat while you finish the crackers. Then ladle the soup, dump the crackers into a big bowl, and sit down to dinner. 

The Menu

Take advantage of our handy grocery list and click the recipe photos or titles to see (and save and print) the full recipes.

Broccoli, Lemon, and Parmesan Soup by Merrill Stubbs

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Carta Musica (Semolina Crackers) by Amanda Hesser

The Grocery List

Serves 4 to 6

1 cup semolina flour
2 pounds broccoli
4 cups homemade or low-sodium vegetable stock
3/4 cups grated Parmesan
1 lemon

You’re probably all set with all-purpose flour, salt and pepper, garlic, and olive oil, but if you’re running low, add those to the list.

Photos by Linda Xiao and James Ransom